Add chickpeas, shallots, parsley, cilantro, 5 garlic cloves, sesame seeds, cumin (coriander and cardamom, if using) and salt and pepper to a food processor and pulse, scraping down sides as needed until thoroughly combined. Slowly incorporate the flour into the chickpea dough, until it is no longer wet and you can mold the dough into a ball without it sticking to your hands. You may or may not not use all the flour. Transfer dough into a large mixing bowl, cover and refrigerate for 1-2 hours.

In a small bowl combine the last 3 garlic cloves, hummas, vegenaise, lemon juice and dried dill. Add enough water to thin the sauce. Refrigerate.

Once dough has chilled, roll into 1 inch round balls. Then roll in panko bread crumbs.

Heat a large skillet over medium heat and add enough oil to cover halfway up the falafel. Cook for 2-3 minutes, flip and cook an extra 1-2 minutes or until golden brown.